"AnnA_NyE"

Chili crab is a famous seafood dish served in Malaysia and Singapore. There is a controversy over whether this dish was invented by Singaporeans or Malaysians. It is made with hard-shell crabs, and cooked in thick gravy with a tomato chili base. It is a favorite at seafood restaurants.

Nowadays, the dish has many incarnations: some are packed with fresh spices like galangal, ginger and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chili oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato chili sauce. Normal white bread may be used.

Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. The version sold in the east coast of Malaysia, Terengganu and Kelantan is called Nasi Dagang although both dishes can usually be found sold side by side for breakfast. There is a similar dish in Indonesia called nasi uduk.

With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockle, stir fried water convolvulus (kangkong), pickled vegetables (achar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak panas which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.

China has always traded with lands near and far across the globe. During the Ming Dynasty, as a diplomatic gesture to strengthen ties with the rich and strategic port of Malacca on the Malayan Peninsula, the Emperor of China betrothed his daughterPrincess Hang Li Po to the Sultan of Malacca. The royal princess and her entourage of about 500 formed the first permanent Chinese settlement in Malacca at Bukit China or China Hill.  These early Chinese settlers wed local Malay brides and gave rise to the first generation of mixed Chinese-Malays known as Peranakan, the male being known as Baba and the female as Nyonya,pronounced nyoh-nyah and sometimes spelt Nonya. The term'Peranakan' originated in Indonesia for the descendants of immigrant Chinese who had married and integrated with local Indonesians. Akin to the Peranakan in Indonesia, these descendents of mixed Chinese-Malay had forsaken their Chinese mother tongue and spoke the local Malay language, assimilated Malay customs, culture and dress. Descendants of this early Peranakan community in Malaysia then married within their own community of Babas and Nyonyasestablishing a strong hybrid culture proud of it's heritage.

It was around this era, that the rich and strategic trading port of Malacca, had attracted the attention of the Portuguese. The strong naval armada of the Portuguese soon captured Malacca, making it a Portuguese colony for the next 130 years. After Malacca fell to the Dutch, who took over from the Portuguese as the main European trading power in the region, the British started exerting their control in the area. In 1786 Sir Francis Light, representing the British East India Company, established British control of the island of Pinang, now called Penang, and opened the port to trade. The 1824 Anglo-Dutch Treaty with the British ended the Dutch presence on the Malay Peninsula. Two years later, in 1826, the British East India Company united Penang, Malacca and Singapore into a British colony, calling it the 'Straits Settlements'. The rest of the Malayan Peninsula remained under the control and rule of the Malay Sultans. Although the first Peranakan communities first proliferated in Malacca, many Babas and Nyonyas settled in Penang and Singapore - and therefore - were also calledStraits Chinese. 

Since many ancestral customs and traditions of their Chinese forefathers are still practiced, Babas and Nyonyas assimilated the local Malay way of life. The Malay language is spoken at home, though curiously interspersed with some Chinese dialect. The local Malay attire sarong kebaya is worn and many ceremonial traditions, such as weddings, are celebrated in traditional Malay custom. This unique marriage of cultures resulted in a novel marriage of cuisines, both Chinese and Malay, and is what is now known in Malaysia as Nyonya food.

Chinese merchants and traders have long ago been linked to the Malayan Peninsula in the South China Sea. The natural port of Malacca was a strategic trading post and a vital link to other traders from far across the globe. In order to establish trade and diplomatic ties, the ruling Chinese Emperor ordered a royal entourage to escort Princess Hang Li Po to marry the Sultan of Malacca. This historic juncture marked the first Chinese settlers in the port town of Malacca on the Malayan Peninsula. Many of these early settlers intermarried and integrated with local Malays, forming a unique community called Peranakan.

It was, however, later in history during the 1800s, that the Chinese came in masses to the Malayan Peninsula. It was during the era of the last European colonists, the British, that a large influx of Chinese journeyed to the Malayan Peninsula for employment. Tin had long since been discovered in the jungles of the Malayan Peninsula. It was only now under the British, that large scale tin mining was viable and operational. The booming tin mining industry attracted the much needed workforce of Chinese who came in large numbers, mostly from the Southern provinces of China.  These early Chinese migrants were guest workers who came with the intention of one day returning to their homeland and families. Although the majority of Chinese were employed in the tin mining industry, some were small business merchants and artisans. Various small businesses, those supporting the tin mining industry and those in general soon contributed to the initial economic growth of the country. When Malaysia gained independence from the British in 1957, many Chinese returned to their homeland in China; and many more chose to stay, making up 26% of today's population of 22 million in Malaysia. 

The Chinese brought with them not only their skills, culture, languages and customs but also the various provincial styles of Chinese cuisines. Chinese cuisine in Malaysia is mainlyCantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking. Chinese cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in Malaysia and not found in China. Chilies are used frequently to bestow fiery hotness to many of it's dishes such as the famous Chili Crab - also known asSingapore Chili Crab in Singapore.

A Cantonese specialty is Dim Sum or 'little heart'. Dim sum is usually consumed during lunch or as a brunch, popular on weekends. Dim sum restaurants are usually large, noisy affairs - the dim sum served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. As they come by , you simply ask for a plate of this or a bowl of that. At the end the meal you are billed according to the empty containers on your table. The dim sum has between 10 to 30 items and includes delights such as Steamed Pork & Shrimp Dumplings, Steamed Pork Riblets, Steamed Vegetable Dumplings, Steamed Soft Noodles with shrimp, Steamed Crabsticks stuffed with fish paste, Deep-fried Dumplings with salted eggs, Steamed Red Bean cakes and delicious desserts of Baked Egg Custard to name a few. Cantonese cuisine offers dishes from one end of the gastronomic spectrum - pricey delicacies like Braised Abalone, Shark's Fin Soup, Bird's Nest Soup to meals on the cheap like Mee [noodles] andCongee  [rice porridge] - on the other end of the spectrum.

Mooncakes are a must during the Mid Autumn or Mooncake Festival, when the moon is at it's brightest all year. Rich and sweet, these special celebratory cakes are made with various fillings of sweet red bean paste, white lotus seeds, lotus seed paste and a whole egg yolk, symbolizing the full moon.

In Malaysia, there are countless Chinese restaurants, hawker stalls and Chinese coffee shops "Kopitiams".  Kopitiamstypically serve customers coffee and other hot or cold beverages. Independent hawker stalls operate in the same way, offering customers a myriad of culinary delights. There are upscale Chinese restaurants offering Chinese specialties and delicacies, many of which are large scale premises; especially in major hotels, that also cater to special celebrations and wedding banquets. For everyday dining, there are Hawker Centers everywhere selling noodle type dishes and other local fare. Hawker Centers can range from 3 or 4 hawker stalls together in one spot, to huge Hawker Centers with never-ending hawker stalls offering a bewildering array of food. 

The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.

In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.

This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum[polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus[screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] andketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.

Many Malay signature dishes require a key ingredient calledBelacan [also spelt Belachan, Blacan, Blachan], pronouncedblah-chan. Tiny baby shrimp or brine are allowed to ferment, cured with salt, sun-dried and formed into a small brick or cake. Similar to how anchovy paste is used in Italian cooking,belacan is used much the same way, that is, sparingly. Not overly 'fishy', a tiny amount of belacan adds 'sweetness' to meats and intensity to fish & seafood. It adds a 'kick' to vegetable dishes, such as the famed Malaysian dish Kangkong Belacan. Belacan is also the basis of a well-loved Malay condiment - Sambal Belacan. It's made by first roasting a small lump of belacan, which is then pounded with fresh chilies and lime juice is added. This appetizing condiment is almost always present in any typical Malay meal. Belacan also makes a flavorful base for sauces and gravy, adding depth and an intriguing taste that you can't quite decipher. When uncooked, the pressed cake has a powerful scent like "stinky cheese". But don't be put off; it mellows out and harmonizes in the cooking leaving behind an understated richness that simply cannot be reproduced. Best described as all 'natural' flavor enhancer, belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic flavor and zest!

As in most countries of Southeast Asia, rice is staple. It is served for lunch, dinner and often breakfast. Originally eaten as a hearty breakfast Nasi Lemak is a meal of rice cooked insantan [coconut milk] served with a side of Sambal Ikan Bilis[dried anchovies cooked in a sambal], cucumber slices, hard boiled egg and peanuts, and traditionally packaged in a fresh banana leaf. Most meals are eaten with fingers and utensils are kept to a minimum. All dishes are served at the same time, usually accompanied by a refreshing drink such as air sirap [rose syrup] or air limau [lime juice]. Seafood such as shrimp or rather prawn [which is the general term commonly used in Malaysia for all types/sizes of this crustacean], squid and fish in particular, are popular in Malay cuisine. Fish caught from local waters such as ikan kembong [chubb or Indian mackerel], ikan tenggiri [wolf herring] and ikan tongkol, also called ikan kayu [tuna], are seasoned very simply with salt, pepper, a sprinkling of turmeric powder and quickly deep fried. Often the fish is stuffed with sambal belacan before frying or grilling. Grilling or barbequing is another favorite way of cooking fish; fish is typically kept whole, seasoned, wrapped in banana leaves and grilled over hot charcoals. Many local Malay hawker stalls specialize in Ikan Panggang[Grilled fish] or Ikan Bakar [Barbecued Fish].

Depending on the main basic 'flavoring' ingredient; Malay dishes can be more or less, distinguished into several 'styles' of cooking: Masak Lemak [coconut], Masak Pedas [sambal, hot chilies], Masak Assam [tamarind], Masak Merah [tomato sauce], Masak Hitam [dark-sweet soy sauce] and Masak Assam Pedas [tamarind & sambal, hot chilies]. These basic styles of cooking can be applied to a variety of food, from meats, poultry and vegetables to all kinds of seafood and fish. Popular dishes are Ayam Masak Merah; chicken cooked in a spicy tomato sauce, goes great with nasi tomato [tomato rice]. Udang Masak Pedas; prawns cooked in a hot chili sauce,Ikan Masak Assam Pedas; fish cooked with tamarind and sambal or hot chilies and Nangka Masak Lemak; young jackfruit cooked in coconut milk. There are innumerable renowned and distinguished Malay dishes; many of which can only be had at home. The best way to experience typical Malay food is to be invited for makan [meaning 'to eat', in Malay] in a Malay home. There are also regional dishes which are specialties of different parts of the country. One of the most celebrated Malaysian dish worldwide is Beef Rendang; a must-have for celebrations and special occasions! Soup is not necessarily prevalent in Malay cuisine; however there is a soup or stew that is particularly popular Sup Kambing [mutton soup], made of mutton bones, shanks or ribs slow simmered with aromatic herbs and spices. Pork however is forbidden in Malay cooking as it is against religious beliefs to consume pork. Another famous Malay classic is the 'meat-on-a-stick'Satay. Chicken, beef or mutton satays are cooked over hot charcoals and served with fresh cucumber, onion and a spicy peanut dipping sauce. The spicy peanut dipping sauce is what makes satay special, and great for dipping ketupat, a Malay rice cake.

Many Malay restaurants and stalls serve what is called Nasi Padang; the name originated from Padang, a district in West Sumatra. It is not one particular dish but rather a meal of rice served with any number of meat, fish, poultry and vegetable dishes. The rice can be plain [nasi kosong] or lightly flavored such as nasi kunyit [turmeric rice]; rice spiced with turmeric, or nasi minyak [ghee rice]; rice cooked with ghee [clarified butter]. A wide array of dishes are available for you to choose to eat with your choice of rice; from highly spiced and tongue-burning hot dishes, to mild, aromatically spiced stews and sauced dishes, and delicious deep-fried foods. Some of the popular dishes are Sambal Udang or Sambal Sotong; prawns or squid in a spicy chili belacan sauce. Ayam Panggang;grilled chicken Malay-style, Otak Otak [fish mousse]; a mildly spiced coconut milk fish mousse steamed or grilled in banana leaves. Other popular dishes are Sambal Tahu Goreng; deep-fried tofu topped with sambal sauce, Daging Masak Kicap;beef cooked in a dark-sweet soy sauce and Ayam Kampung Masak Lemak Cili Padi; free-range [village] chicken cooked insantan [coconut milk] and cili padi [Thai bird chilies]. The all-time everyday favorites and quick-fix's are Nasi Goreng [fried rice] and Mee Goreng [fried noodles] cooked Malay style. Another everyday favorite is a delicious, satisfying noodle dish called Laksa; fresh rice noodles, garnished with fresh cucumbers, onions, lettuce and served in a savory and tangy fish soup or gravy.

Nasi Kerabu or Nasi Ulam, is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers calledbunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; daun kentut, daun kudu, cekur, seven types of daun larak andkucing seduduk, which is used to tint the rice in different colors; red, black or blue. The most used variety for Nasi Kerabu is the 'blue color' variety of petals. This naturally tinted 'blue rice' is served with Ulam. Ulam is combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.

One of the most unique Malay culinary creation is Roti Jala['net' bread] which is a sort of crepe or thin pancake. It is made from a crepe-like batter of plain flour, eggs, butter and coconut milk with a dash of turmeric for coloring. A special mould or cup with small holes is used to make a 'lacy' crepe, cooked briefly over a hot greased griddle. Roti Jala is an ideal accompaniment to dishes with lots of rich curry sauces or gravy, and is usually served during special occasions. Desserts are often served after a meal or an an afternoon snack; many are home-made although most are easily available from local hawker stalls and restaurants especially during Ramadan, the religious fasting period. Malay desserts are quite exceptional, using ingredients such as Santan[coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine]. This locally grown plant leave is used often in dessert making. It lends essence rather than a taste, much like the ubiquitous vanilla bean. During the Malay New Year [Hari Raya or Eid], the variety of cakes and dessert are endless; many are unique creations made by home chefs, not found anywhere in the culinary circle of the dessert world!